The method of chicken breast and quinoa rice.
Materials:
Li Mai: Yes.
Onion: 1
Tomatoes: 1
Chicken breast: 1.
Cooked eggs: 1
Corn: Suitable.
Sakyamuni: 1
Green pepper: 1
Exercise:
1. Wash the barley, put it in water, and simmer for 15 minutes until it is completely transparent. Take out the water control for later use.
2. Wash the chicken breast, dry it, cut it into pieces, fry it in oil, and take it out after the color fades.
3. After the oil is boiled, put it into the onion wok, then add the sweet pepper, corn, tomato and chicken breast and stir fry.
4. Appropriate soy sauce, spiced powder, spiced powder, Spanish pepper noodles, black pepper, salt and bibimbap sauce for seasoning.
5. Sakyamuni, sliced raw eggs, put them in the pot with Li Mai and stir them out of the pot.
Some simple methods of Li Mai:
1. blanching in water: boil in boiling water for about 10- 15 minutes to make it swell and the seeds become transparent, and then take it.
2. steaming: you need to soak early. Limai is a vegetarian material, compound cassava starch and high dietary fiber. It takes a long time to absorb enough water before steaming, and it becomes very easy to loosen.
3. rice cooker risotto: there is a little more water. In order to make it more fragrant, you can bake the plum in a dry frying pan for more than ten minutes before cooking.
Lai mai is a kind of food that is easy to digest and absorb. It has a unique taste and a light fragrance of dried fruit. There are many ways to cook porridge with other grains, make fruit salad with fresh fruit, make healthy drinks with fresh fruit, quinoa rice and so on.
Other methods of quinoa rice
Sweet shrimp rice with curry sauce.
Main materials: 50 northern lights, 200g Lima.
Seasoning: appropriate amount of ginger and garlic, curry sauce 1 box, 0.5 onion, salt-free butter 10g, red pepper 1.
Exercise:
1. Blanch the raw northern carp for later use;
2. Soak the barley for 30 minutes in advance, and cut the onion, onion ginger and pepper into powder for later use;
3. Melt the salt-free butter with slow fire, add onion, ginger and pepper and stir-fry until fragrant;
4. Add curry powder and stir-fry curry sauce with slow fire again;
5. Add the soaked barley and stir fry together until the barley and the bottom pot are comfortable and bounce in the pot;
6. Add three times the volume of Ylimaa water;
7. Cover and cook after the fire is boiled;
8. When the water content is reduced to a great extent (about ten minutes later), add the Northern Lights. If the color, fragrance and taste are complete, pile them up as neatly as possible;
9. Cover the lid again and simmer over low heat until the water is completely boiled. Boil and garnish with a small amount of chopped green pepper and red pepper.